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Wednesday, 7 May 2014

Chal Potol (Pointed Gourd in Rice Gravy)--No Onion No Garlic

With so many recipes being prepared and posted everyday, there isn't really much to write. My guests are enjoying the variety of food being presented every day and I am enjoying the praises I am getting for my efforts. Not a bad deal at all! The no onion no garlic saga is now actually taking a very interesting turn. Lot more recipes coming up on this space. So stay tuned!

Ingredients

8-10 parwal or pointed gourd, washed and skin removed and cut in half

2 medium potatoes, peeled and cut into squares about the same size as the gourd

1 tbsp ginger grated

2 tbsp basmati rice, washed and drained in a colander

2 each of bay leaf, cardamom, cinnamon, and cloves

1 onion finely chopped (optional)

1 big tomato finely chopped

1 tsp cumin powder

1 tsp red chilli powder

1 tsp turmeric powder

1/2 tsp sugar

Salt to taste

1 tsp garam masala powder

2 tbsp mustard oil

1 cup hot water

Direction

Heat oil in a pan and fry the washed and drained rice until transparent. Remove from oil and keep aside. In the same oil, fry the potatoes and gourd until golden. Keep aside, preferably in the same dish that you are going to serve.

Add a little more oil in the pan if required and fry the whole garam masala until fragrant. Now add the chopped onion (if using), ginger and fry till soft. Now add the tomatoes and the dry spices except the garam masala. Keep frying until oil separates. Add the fried potatoes and gourd. Mix well. Add the fried rice and mix again. Now add the hot water and stir. Cover and cook on a low flame until the rice and veggies are cooked. If there is any gravy left, cook on a medium flame until just absorbed but not dry. Add the garam masala and optionally a dollop of ghee and serve hot with steamed rice or chapati.